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Pan-Seared New York Strip Steak with Gorgonzola Cream Sauce

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A thick, juicy steak perfectly seared and topped with a luxuriously creamy gorgonzola sauce, making for a gourmet meal that’s easy to prepare.

Ingredients

Scale
  • 1 (at least 1 1/2 inches thick) New York strip steak, about 1-pound
  • Salt and freshly ground pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 2 sprigs rosemary or thyme
  • 1 cup heavy cream
  • 1/2 cup gorgonzola, crumbled
  • 2 tablespoons chopped parsley

Instructions

  1. Pat the New York strip steak dry using a paper towel.
  2. Generously season both sides with salt and freshly ground pepper.
  3. Heat a large cast iron skillet over medium-high heat until it becomes smoking hot.
  4. Add the vegetable oil and swirl it around to coat the pan evenly.
  5. Place the steak in the skillet without moving it for the first 30 seconds to develop a nice sear.
  6. Flip the steak frequently using tongs until both sides are beautifully browned and the internal temperature reaches 145°F for medium-rare (about 8 minutes).
  7. When the steak is nearing completion, add butter, smashed garlic cloves, and fresh herbs to the skillet.
  8. Baste the steak with the herbs as the butter melts.
  9. Remove the steak from the skillet and let it rest for at least 2 minutes before slicing against the grain.
  10. Bring the heavy cream to a simmer in a separate saucepan over medium heat.
  11. Stir in the crumbled gorgonzola cheese, whisking until melted and smooth.
  12. Season with freshly ground pepper for added flavor.
  13. Serve the sliced steak topped with gorgonzola cream sauce and garnish with chopped parsley.

Notes

Always let your steak sit at room temperature for about 30 minutes before cooking for even heating. Use a meat thermometer to check doneness easily.

Nutrition

Find it online: https://yummyfirst.com/pan-seared-new-york-strip-steak-gorgonzola-cream-sauce/